Process for preparation of cheese having an increased or supplemented vitamine content



is no less suitable to be put into-the market;

than the above mentioned comparatively perishable kinds of cheese. .For the purj Patented June 29, 1 926. I

a melt if UNITED STA-res PATENT omen;

. HUGO masses, or rnmvnx, czncnosnovam, assr'enon ro 'namnnnlsnn & co,

, ensnnnscmr MIT BESGHRKNKTER manna, or FULNEK, OZECHOSLO'VA KIAfA czncnosnovaxmn COMPANY. rnocnss non rnnrm'rron or.

c'nnnsn rmvnve AN mcnnasn n on. I 'vrraumn' CONTENT.

80 Drawing. Application filed April 9, 1924, Serial No. 705,332, and in Germany December 21, 1923.

The present invention relates to a process for theipreparation of cheese havingan increased vitamine content. As additions containing vitamines, according to the 'in-' vention, yeast-is intended to be .used.

a It has already been proposed to prepare cheese from milk and'yeast, by curdling milk to which li uid orliquefied yeast has e mixture is then sub-' 10 mitted. in the usual manner to the cheese" been admixed.

4 ripening process. Moreover, yeast, after havlng been submitted to a suitable "prelimi nary'treatment has been added to .coagulated cheese curd. This known proposal however =relates to the incorporation of only very small amounts of yeast, -40 grammes of ayeast treated with salt and mortified being added to 100' litres of milk, so that about kilogrammes of the finished cheese contained at the utmost only 40 grammes of yeast.- The sole purpose of the addition of such a small amount ofyeast was to cause the ripening ofvthe cheese to be eifected'in acertain direction, for the purpose of preparing a cheese with a definitetype of taste (Chester cheese); Apart from the entirely small amounts, active vitamines were not incorporated with the cheese by the yeast, 111-.

asmuch asthe latter was boiled for'an hour. Attempts to admixlarger amounts of yeast to the-milk prior to curdling or to the .curd itself, have led to no result.- The proteolytic ferments of the yeast' also act .upon the albumins of the milk '30- that the cheese is liquefied (is caused to run): prior to ripening, even if the yeast is previously heated to 80 0., thisodisadvanta e cannot be eiiectively overcome,

ow I have found that the increase ofthe vitamine contentsin cheese by theaddition of yeast, to cheese can be effected when incorporating cheese whi with resse yeast, esh or liquefied in'any' suitab e manner without subjecting the yeast to any preliminary treatment, a product the yeast only with the-finished e the same is in an inconilete' but advanced state'of maturation. If'c' eese in a'semi-ri e or ri e condition, is kneaded pose of preparing a non-perishable product the yeast or a productof liquefaction of 88 yeast must be Pasteurized' at 60 C. in order to weaken the proteolytic; ferments' sufli-g ciently. Moreover to attain complete imperishableness also the ripe or semi-ripe. cheese must be Pasteurized for the purpose (it) of rendering the bacteria ineffective prior to the incorporation of the yeast. In the practical manufacture, preferably both results'are attained simultaneously by kneadingpressed yeast or itsliquefaction product 68 with the. -r1pe' or semi-ripe: cheese under heat, so that the cheese is simultaneously Pasteurized'and the proteolytic enzymes of the yeast'are practically destroyed. This methodof carrying outthe invention pro- 7 cheese, liquefied yeast I takes the place of water, which is usually incorporated with the cheese for thepurpose ofrenderingj it tongue-soluble, also the nutritive yaluej "of the cheese is increased by ftlieseliimeaiis." Apart from the increase-of the vitaminscontents' or the addition thereof, thli'fpioc essiha's generally'the advantage -iof-cheapening the manufacture. -.Final ly,"= to be expected that such kinds-"of containing' .yeast exhibit allfqthqs'e peutic ualit1es, which are, attributed to"yea r' ried yeast and to a; comparatively degree. As an ordinary article of foo'dfithijs permanent cheese is iused assupplem'enting food in all such-cases where .foodrpoor' in vitamiries e. g. preserve food oiilyisjexclusively or -almost excluslvely available;

V mie-1Q Semi-ripcscheese of Emmenthal istreated.

at 7H0 0. in a pug-mill until it has acquired a 'doxighyconsisitncy. vIt is there'- upon cooled to]60 70. C: and mixed 'with 20-50%;ot yeast calculated on its weight.

F 0I' this'pnrpose fresh ressed east as such may be, liq'ue edpro uetobtained by autol" y treatment "hyperossurrnnmnnrnn I elude ripe and semi-ripe cheese and the term motic solutions or by burstin the cell walls by means of heat or cold, or loymechanical rupture. B maintaining the temperature between 60- 0 C. until a completely homogeneous mixture has been obtained, the proteol tic ferments of the ast or of the juice of t e yeast cells are ren eredinefi'ective. A. detrimental influence upon the enzymes or other ferments hardly takesplace, because this intimate mixing is effected very quickly and thus the heating lasts for only a very short period. The mixture is drawn off under sterile conditions and packed while warm, 1 p

.I use "the term finished cheese to inyeast to include not -only fresh pressed yeast, but also a liquefied product obtained from yeast by autolysis, or by treatment with hyperosmotic solutions, or by burstingthe cell walls by means otheat or cold, or by mechanical rupture.

I claim 1. The process for the preparation of cheese which consists in incorporating with the finished cheese while the same is in an incomplete-but advanced state of maturation yeast and so treating the composition as to render ineffective the proteolytic enzymes contained therein.

'2. The process for the preparation of cheese, which consists in kneading yeast with cheese under the'influence of heat while the sameis in an incomplete but advanced state of maturation. y 7

'3. The process for the preparation of cheese, w ich consists in kneading yeast with cheese while the same is in an incom- 5. The process for the preparation of cheese which comprises heating semi-ripe cheese of Emmenthal until a doughy consistency is attained, thereupon cooling same to a temperature of 60 to 70 centigrade and intimately kneading the cheese with 20 to of fresh pressed yeast, calculated on the weight of the cheese, whilst'maintaining said latter temperature until a homo geneous mixture has been obtained, then drawing ofi the mixture under sterile conditions and finally packing same whiletherewith yeast up to an amount of 50%.

calculated on its weight, the compound being of a stable imperishable character substantially free from active bacteria and proteolytic enzymes.

In testimony whereof I have afiixed my signature.

HUGO LIEBERS. 

